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STARTERS
Goat’s cheese panacotta cherry tomato compote v
Chef’s homemade spiced butternut squash soup crème fraîche v
Homemade smoked haddock and salmon fishcake caper relish
Pressed ham hock terrine orange and beetroot salad, mixed leaves, sour dough
Scotch smoked salmon and gravadlax granary bread (£3.25 supplement)
MAIN COURSE
Roast turkey breast Christmas trimmings, seasoning, pan jus
Braised blade of beef parsley mash, red wine sauce, bacon lardons,
mushrooms, button onions
Pork fillet bubble and squeak, Brandy and prune sauce
Poached fillet of salmon light crab cream sauce, crushed saffron potatoes
Spinach and ricotta tortellini tomato and mascarpone sauce, toasted
pine nuts, mixed salad v
All mains are served with a seasonal selection of vegetables and potatoes
DESSERTS
Christmas pudding Brandy custard
Pavlova with mango and passion fruit cream
Chocolate and Guinness yuletide log Baileys Ice cream, pouring cream
Lemon and honeycomb crème brûlée homemade shortbread
Selection of English cheeses with homemade chutney biscuits,
celery and grapes (£2.00 supplement)
Coffee served with warmed mince pies
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